Pork Roast With Pineapple Chutney Recipe
Ingredients
| 1 3 pound pork loin center rib roast, backbone loosened | ||
| Pepper | 1/4 Teaspoon | |
| Pineapple can | 1 20 Ounce, crushed | |
| Onion | 2 Cup (16 tbs), chopped | |
| Raisins | 2 Tablespoon | |
| Brown sugar | 2 Tablespoon | |
| Vinegar | 2 Tablespoon | |
| Ground ginger | 1//2 Teaspoon | |
| Ground cinnamon | 1/2 Teaspoon | |
| Red pepper | 1/8 Teaspoon, crushed | |
Directions
Trim separable fat from the roast; then rub meat with the pepper.
Place roast, rib side down, in a shallow roasting pan.
Insert a meat thermometer.
Roast, uncovered, in a 325° oven for 1 1/2 to 2 hours or till thermometer registers 170° (well done).
Meanwhile, for chutney, in a medium saucepan combine undrained pineapple, onion, raisins, brown sugar, vinegar, ginger, cinnamon, and crushed red pepper, if desired.
Bring to boiling; reduce heat.
Simmer, uncovered, about 30 minutes or till liquid is syrupy.
Place roast, rib side down, in a shallow roasting pan.
Insert a meat thermometer.
Roast, uncovered, in a 325° oven for 1 1/2 to 2 hours or till thermometer registers 170° (well done).
Meanwhile, for chutney, in a medium saucepan combine undrained pineapple, onion, raisins, brown sugar, vinegar, ginger, cinnamon, and crushed red pepper, if desired.
Bring to boiling; reduce heat.
Simmer, uncovered, about 30 minutes or till liquid is syrupy.
Chef
